Sauerbraten (Soured Beef) is a traditional German recipe for a classic dish of beef marinated in a vinegar-based sauce that's braised and served with a sauce made from the marinade. The full recipe is presented here and I hope you enjoy this classic German version of: Soured Beef (Sauerbratenen).
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Ingredients:
1.5kg beef rump roast
500ml red wine vinegar (heated)
500ml water
1½ tsp salt
2 tbsp fresh parsley, finely chopped
1 tsp freshly-ground black pepper
2 tbsp sugar
1 onion, sliced
1 bay leaf
3 tbsp butter
flour, for dusting
2 tbsp flour
2 tbsp cold water
240ml beef stock
6 gingersnap biscuits
Method:
Combine the vinegar and water in a pan and heat until almost (but not quite) boiling. Place the meat in a large non-reactive bowl or crock then pour the vinegar water over the top. Season with the salt, parsley, black pepper, sugar and onion then cover and refrigerate for 3 days, turning at least 3 times per day to ensure even marianding.
Remove the meat from the pan (reserve the marinade) then lighty flour the meat, melt the butter in a large pot and brown the meat on all sides (but do not allow to burn). Add the onion slices (taken from the marinade) and 750ml of the reserved marinade then bring to a simmer. Cover and cook for about 120 minutes, or until the meat is tender when pierced with a fork. Remove the meat from the pan and set aside to keep warm.
Take the pan off the heat and skim any fat off the surface of the liquid. Whisk the flour and water to form a slurry then pour into the pan and whisk to combine. Add the beef stock, bring to a boil and cook until lightly thickend. Reduce to a simmer then crumb the gingersnap biscuits and add to the pan. Simmer for about 2 minutes more then slice the meat into thin slices and arrange these in overlapping layers on a serving plate. Moisten with a little of the sauce then serve, accompanied by potato dumplings and the sauce in a sauce boat.
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